Role & responsibilities The Sous Chef South Indian Cuisine is responsible for supporting the Head of Food Production in managing the South Indian kitchen operations. The role requires robust knowledge of traditional and contemporary South Indian cuisine, excellent cooking skills, team supervision, food quality control, hygiene, mise-en-place, and cost management.

Key Responsibilities

- Manage the daily operations of the South Indian kitchen section.
- Prepare and supervise the preparation of authentic South Indian dishes.
- Ensure consistency in taste, quality, portion size, presentation, and recipe standards.
- Handle South Indian breakfast, lunch, dinner, and specialty menus.




- Plan and monitor daily mise en place according to business levels and expected covers.
- Supervise Chef de Parties, Commis Chefs, and kitchen helpers.
- Allocate duties and ensure smooth workflow during busy service periods.
- Maintain proper food storage, labeling, temperature control, and FIFO practices.
- Monitor food wastage and maintain portion control.
- Assist the Executive Chef with menu planning, recipe standardization, and daily specials.

Preferred candidate profile Diploma/Degree in B.Sc. Hotel management or Culinary Arts or a related field preferred.

📌 Sous Chef (Sonipat)
🏢 SRM Institute of Hotel Management
📍 Sonipat